Pu-erh Tea is known as “drinkable antiquity,” and its unique quality of improving with age is widely recognized. One of the main reasons Pu-erh is so sought after is likely due to its Health benefits.

While aged Pu-erh is a fine tea, it needs to be brewed properly. Only by knowing the correct brewing method can one fully bring out the depth and character of the tea, allowing its flavors to be fully appreciated. Today, we'll share a simple yet effective way to Brew aged Pu-erh tea.

Key Points for Brewing Pu-erh Tea:

1. Both raw and ripe Pu-erh should be steeped for 5 seconds. After three infusions, gradually increase the time by a few seconds up until the tenth infusion when you can steep for up to ten seconds.

2. New teas need to be allowed to breathe with the lid open to avoid becoming stale and losing their freshness. Older teas require awakening with continuous boiling water without any breaks.

3. The aroma of Pu-erh is subtle, and high pouring can make the tea murky. Do not pour directly onto the leaves, as this can overwhelm the tea, causing the tea down (fuzz) to disperse and affect the taste.

Differences Between New and Old Teas:

Raw teas are fresh and sweet.

New tea: Fresh raw teas are particularly fresh and refreshing. Avoid oversteeping and use a low pour aimed at a specific spot while keeping the lid off to maintain freshness and aroma.

Old tea: Older raw teas need to be awakened with a low pour to retain warmth. Use boiling water continuously in a small pot to help quickly release the flavors that have been dormant after aging.

Ripe teas are rich and fragrant.

New tea: Ripe teas pressed recently may carry fermentation odors. Continuous boiling water and quick infusions can help release volatile scents, allowing the tea to reach its optimal tasting state.

Old tea: Matured teas contain complex substances. To awaken the true flavor of the tea, two awakenings are needed. Use a small clay pot, pouring out half and leaving half, or perform a quick infusion. Transferring the tea to a cooler container after washing can help retain the scent, which is also an approach for tasting other mature teas with restrained flavors.

The same method applies to cooking old ripe Pu-erh, similar to other old teas. After two washings, simmer or steam the compressed ripe tea. This allows the flavors to fully integrate with the water, and the aroma is more intense than through infusion.